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3. Bake the tomatoes until crinkly and roasted, 25 to 30 minutes, stirring just once halfway through the cooking time.

ASPARAGUS with AIOLI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 2 minutes

kosher salt and freshly ground

black pepper

1 (12-ounce) package asparagus

squeeze of lemon

2 tablespoons Trader Joe’s Aioli

Garlic Mustard Sauce

Asparagus doesn’t require much enhancement, but dipping it into a flavorful aioli adds a little excitement.

1. Bring a medium pot three-quarters full of salted water to a boil over high heat.

2. To trim the asparagus, bend the bottom part of the asparagus, 1 to 2 inches from the bottom, and the stalk will snap at the point where tender meets tough. Add the asparagus and cook briefly until tender, just 1 to 2 minutes. Transfer the asparagus to a plate.

3. Sprinkle the asparagus with salt, pepper, and a squeeze of lemon juice. Serve with the aioli as a dipping sauce.

PARMESAN and BREAD CRUMB-CRUSTED TOMATOES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

2 medium tomatoes

2 tablespoons Trader Joe’s

Japanese-Style Panko Bread

Crumbs

1 1/2 tablespoons Trader Joe’s

Grated Parmigiano-Reggiano

cheese, plus extra for topping

2 tablespoons olive oil

1/4 teaspoon kosher salt

I have yet to serve these tomatoes to anyone who doesn’t immediately devour them and ask for the recipe.

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil.

2. Cut the tomatoes into 1/2-inch slices, 4 or 5 slices per tomato. Transfer the slices to the prepared baking sheet.

3. In a small bowl, combine the bread crumbs, cheese, olive oil, and salt. Divide the mixture among the tomato slices, mounding it on top of each one. Sprinkle with additional cheese.

4. Bake until the tomatoes are soft and the crust is crispy, 8 to 10 minutes.

BEETS with MINT GREMOLATA

YIELD: 2 servings

PREP TIME: 10 minutes

1 teaspoon grated lemon zest

1/4 teaspoon Trader Joe’s

Crushed Garlic

2 tablespoons chopped mint

juice of 1/2 lemon

1 tablespoon olive oil

kosher salt and freshly ground

black pepper

1 (8-ounce) package Trader Joe’s

Steamed and Peeled Baby Beets

I’ve converted many beet haters with this sweet, earthy vegan recipe.

1. To make the gremolata, in a medium bowl, combine the lemon zest, garlic, mint, lemon juice, and olive oil. Season to taste with salt and pepper.

2. On a plate, use a butter knife to carefully cut the beets into bite-size pieces. Add the beets to the bowl with the gremolata, stirring to combine.

SUGAR SNAP PEAS with BOK CHOY

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

1 (3-ounce) package

baby bok choy

1 (12-ounce) package

sugar snap peas

1 teaspoon canola oil

2 tablespoons Trader Joe’s

Island Soyaki

kosher salt and freshly ground

black pepper

Trader Joe’s island-inspired spin on teriyaki sauce gives the baby bok choy and sugar snap peas a bright, sweet boost.

1. Cut off the stems of the baby bok choy. Cut the bok choy into pieces, making the leaves larger and the stems smaller so it all cooks evenly.

2. Microwave the sugar snap peas in their bag on high for 2 minutes.

3. Meanwhile, heat the oil in a medium skillet over medium-high heat until shimmering. Add the baby bok choy to the pan and cook, stirring constantly, until the leaves are just wilted, about 1 minute. Add the soyaki sauce to the pan, stirring constantly. Add the peas, sautéing and stirring to coat.

4. Test a bok choy stem for tenderness and remove the pan from the heat. Season to taste with salt and pepper.

BROCCOLI with DRIED CHERRIES

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 10 minutes

kosher salt and freshly ground

black pepper

2 heads broccoli

1/4 cup olive oil

1 tablespoon Trader Joe’s

Crushed Garlic

1/2 teaspoon red chile pepper

flakes

2 tablespoons lemon juice

1/2 cup dried cherries

This vegan side is great with a vegetarian main dish or seafood, and it can also be paired with a fattier